Sal's Old-School Meatballs

Recipe courtesy Amis. Adapted from "Rustic Italian Food" (Ten Speed Press, November 2011)
Show: Unique Eats Episode: Small Bites
TOTAL TIME: 1 hr
Prep: 40 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 10 to 14 Meatballs
LEVEL: Easy

ingredients

  • 1/3 pound ground veal
  • 1/3 pound ground pork
  • 1/3 pound ground beef
  • 1 slice white sandwich bread, torn
  • 3/4 cup milk
  • 1 egg
  • 2/3 cup freshly grated Parmesan, plus more for garnish
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Directions

Combine the veal, pork, beef, bread, milk, egg, Parmesan, pecorino, parsley, salt, pepper and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.

Scoop out 2-tablespoon pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so dont compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.

Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155 degrees F.

Divide the meatballs among plates; sprinkle with Parmesan and parsley.

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  • on February 14, 2014

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    Very close to my recipe (except I would triple it & add a shake of red pepper). I have stopped browning my meatballs. I prefer them poached in their sauce (usually a vodka sauce) as they seem to be much more tender.

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